Dish Machine Zone

Hello,

Wondering what everyone would classify the dirty side (where you put dirty dishes before they are sanitized during wash) of a dishwasher, zone wise. I am leaning towards a zone 3, because it is close to the clean dishes. Let me know what you think.

I would lean towards classing it as zone 3 as well.

What kind of dishes?  Sorry I don't often hear that word used to describe food containers used in food manufacturing.  But I'm imagining maybe trays for baking, or mixing bowls, or other stuff like that used in your processing.  To me, at a minimum it's a Zone 2 surface for me due to the fact it's holding the items that hold food and the proximity to your clean storage for these dishes.  Zones 3 and 4 are usually farther removed.

Microsoft Word - Understanding the Environmental Monitoring Zone Concept.doc